The serious issue of Tomato & its Chutney

#1 Nov 14th, 2005, 12:27
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#1
Yesterday Kaushik raised the issue whether Tomato is a fruit or not. The lousy internet connection didnt allow me to write my views about this issue.
Yes Tomato is a fruit.
The botanical name for Tomatoes is Solanum lycopersicum. Spanish invaders noticed these fruits which the Aztechs ate. This fruit is native to Central and South America, from Mexico and Peru. It was called Tomati in Nahuatl (pronounced in two syllables, NA-watl ) the Uto-Aztecan language.
The Spanish invaders brought them to Europe. Many thought these fruits to be poisonous.

The tomato throwing festival in Spain has just recently been over.

The United States Congress passed the Tariff Act of 1883 imposing a 10% tax on imported vegetables. Tomatoes were classified as vegetables. This order was challenged by Mr. John Nix in the Supreme Court in 1893. In Nix vs Hedden, 149 U.S. 304 (1893), Justice Gray wrote, "Botanically speaking, tomatoes are fruits of a vine”

Tomatoes were called “Vilyati Began” in India when they were introduced, meaning Foreign Brinjal.

TOMATO CHUTNEY:

Materials:
Oil preferably mustard. 1 to 1.5 tsp
panch phoron 1 tsp
finely minced ginger 1.5 tsp
tomatoes 1 Kg
Red chily 1 or 2 Whole & dried.
Red chily powder A pinch.
raisins 3 tbsp
sugar 3/4 Cup.
salt 1/2 tsp
water 1/4 cup
lemon juice 1 tbsp

Peel and seed the tomatoes. Chop coarsely.
Heat the oil, add the panch phoron & the red chily. Stir fry for a few seconds till the seeds begin to pop.
Add the tomatoes, ginger and red pepper, and cook at high heat for 2 min.
Add any reserved juices, water, sugar, and salt. Cover, and cook gently
for 10-15 min, or until the tomatoes are tender. Add the raisins.
Uncover, and heat at high heat to thicken the chutney.
Remove from heat. Add lemon juice.
I cool this in refrigerator before serving.
#2 Nov 14th, 2005, 13:07
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#2

Thumbs up

'panch foran' is a typically bengali item - it consists of five types of seeds: i remember the jeera, methi and kalo jeera.

you could try adding unseeded dates (kheyjoor) in the final stages of boiling. it will impart a special taste to the chutney.
mooning over a moon journey
#3 Nov 14th, 2005, 13:12
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#3
Bang on the truth Sadhuji, go ahead and add the pitted dates, slit them in halves, also add dried apricots(khubani).
Think of Aloor Dam & Karaishutir Katchuri(Katchuries stuffed with ground green peas) & this chutney.
#4 Nov 14th, 2005, 14:11
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#4
panch phoran - fennel, mustard, fenugreek, cumin and kalonji.

jyotirmoy - i am a sucker for chutneys - thankyou for this recipe,
holidays coming up in a week or so, so i will be hitting the kitchen for some quality cooking.
#5 Nov 14th, 2005, 18:26
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#5

Thumbs up

Quote:
Originally Posted by jyotirmoy .......Think of Aloor Dam & Karaishutir Katchuri(Katchuries stuffed with ground green peas) & this chutney.
do you still get them? and nalen gurer sandesh? i thought the chinese fast foods have replaced these delicacies that have no parallel anywhere in the world.
#6 Nov 14th, 2005, 18:33
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  • Shiver me Timbers is offline
#6
Quote:
The tomato throwing festival in Spain has just recently been over.
I went to this a couple of years ago, great fun was had by all, but it was pretty rough, and kind of put me off tomatoes for life!
#7 Nov 14th, 2005, 18:37
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#7
The sandesh is quite common in Delhi & the Katchoris are made at home. A heap of these grace the table at lunch time in winter. A tiny bite of green chily along with the mouthful of Katchoris ladden with Alu Dum adds the zing.
Tastes best during early winter when the green peas are tender, juicy & sweet.
#8 Nov 15th, 2005, 10:36
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#8
Anyone have a good tamarind chutney recipe? Man I'm addicted to that stuff
#9 Nov 15th, 2005, 11:56
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#9
A few years ago, an Englishman told me that the early breed of tomatoes used to be very poisonous and were often used to poison people ... true?
#10 Nov 15th, 2005, 16:44
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  • lonelyaztec is offline
#10
A tomato, when it is green, it is a vegetable.

When it is red or orange, it means that it has become a fruit.

In India, green as well as red tomatoes are used for cooking yummy food.
#11 Nov 16th, 2005, 12:04
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#11

Tamarind

Hi guerik,
Surprised to find an Aussie interested in Tamarind. But then this is indiamike! So for you Tamarind craver is this chutney.
100 gms Tamarind cleaned.
1/4 cup sugar
1 glass water
1/2 tsp. red chilli powder
1/2 tsp. coarse cumin powder
150 gms jaggery
1 tsp salt
You can also add pitted dates.
Soak tamarind, sugar, jaggery, dates in water for an hour or two. Boil the stuff for about 10 minutes. Add the salt, chily powder & cumin. Stirr and mash well.
Cool & store in an airtight bottle & refrigerate. I often keep the bottle without the lid but covered with a piece of clean cloth in the Sun for a day before storing.
Good luck.

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